Can you believe it, no sooner was it Monday and now Friday is here again! For many it's the last day of the working week. What better day than to enjoy this fish dish ...
3 tbsp olive oil
1 onion, peeled and finely sliced
2 garlic cloves, finely sliced
2 aubergines, cubed
2 courgettes, sliced in half lengthways and cut into half-moons
1 red pepper
½ lemon, sliced
1 tsp cumin
1 tsp turmeric
600ml fish stock
600g sea bream fillets, cut into chunks
4 plum tomatoes, quartered
1 tbsp fresh coriander, chopped
2. Add the lemon, cumin and turmeric and stir through to coat the ingredients.
3. Stir the saffron into the fish stock and pour over the vegetables. Place the fish fillets in the pan on top of the vegetables then add the tomatoes.
4. Season then place on the lid, turn the heat down and leave to simmer for around 10 minutes or until the fish is just cooked through.
Carbohydrate 13.6g Protein 31.5g Fibre 7.6g Fat 14.6g
Recipe idea from here
Traditionally used by nomads as portable ovens over charcoal braziers for making stews, usually containing meat, the tagine is used for both cooking and serving, but care should be taken to protect your table when using the tagine as a serving dish as the base will be very hot.
We bring a variety of recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan